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For me, my food journey has been life long, for as long as I remember I’ve been totally in love with eating and as for cooking, that began when I was old enough to reach the stove. Through disaster and constructive criticism to where I am now, a chef of 18 years having worked for some fabulous restaurants around Sydney, including my own Italian Trattoria, I spent some time working in the UK and now I am a proud mother of two beautiful girls who I have been just dying to take on a life long adventure of delicious nourishment.

Since reaching my 30’s I have taken a huge interest in health and have become a big believer in using food as medicine. Since bringing my two girls into this world it has never made more sense, that maintaining good health through food really is best when addressed from a very young age, from the beginning, only then will a child grow with a deep understanding that real food is indeed that. Whole foods are real foods.

At age 33, recently engaged to my partner Chris and pregnant with our first daughter I was inspired to take on yet another challenge (because a business and a first baby wasn’t about to be hard enough!) I spent a year studying holistic health through the Institute of Integrative nutrition. Here I learned about over a hundred dietary theories and lifestyles and if I was to take away anything from the course it would be this, not everyone is suited to one theory and not one diet is right for everyone. But one thing is for sure, eating as many vegetables and fruits that we can squeeze into our diet is nothing but beneficial for our health no matter who we are or where we’re from. Eating free range, grass fed and organic where ever possible is best and also that love and happiness, movement and breathing and finding activities which fill your cup are just as essential for good health as the food that you choose to eat.

What does a chef do once children are on the cards? I have had some work writing recipes for Marley spoon but I now I spend my days cooking for close to a hundred small children at a childcare centre, and can I say, going to and from work with my own two girls is a privilege that not a lot of women get the opportunity.

Please let me take you on our journey of exciting, healthy and delicious food ideas, recipes and experiences for you and your little ones to enjoy together.

And just so you know, I don’t believe in deprivation when it comes to treats but I do believe in restraint.

Subbing in healthier options where ever possible so our food can be beneficial even when it tastes naughty is how I like to cook.

Healthy bodies are happy bodies.

Much love, Beck x

 

Hidden veggie smoothy bowls that will surprise even the most dedicated cocopopper

Hidden veggie smoothy bowls that will surprise even the most dedicated cocopopper

Rebecca Hodges
Food & Drink, Breakfast

Smoothy breakfast bowls have been a bit of a trend lately among the health conscious but seriously, don’t be afraid of making them for your kids. They may surprise you! And what a beautiful way to cram in some extra goodness before the day even beings.

Breakie bowls all round!

First of all, I get it, some kids just aren’t adventurous when it comes to food and encouraging some of those to eat a green vegetable can be like pulling teeth. But then there are the ones that are slightly more open minded and are willing to at least try, which is why it’s our job to make those foods just so incredibly delicious and eye pleasing too, so they’ll be excited for it and asking for more.

What I really love about smoothies is the ability to disguise leafy greens or veggies by blending them all up with some delicious sweet fruits, avocados, healthy nuts or seeds and a lug of milk or mylk , and wazzy wazzy! deliciousness! The smoothy bowl is literally just a really thick smoothy served in a bowl rather than a glass, so thick that it keeps us sustained longer and it is such a wonderful base for carrying so many tasty toppers.

These kinds of breakfasts are so incredibly versatile, so many delicious and healthy ingredients can go in and they can be knocked up in no time and if your clever and have a little prep done in your fridge then your laughing, it’s as good as done then it’s just the fun part of making it pretty with a few extra seasonal fruits, granola, nuts, seeds, fancy edible flowers, whatever…and there you have a breakfast that is absolutely loaded with wholefoodie nutrients and it will be so beautiful the little loves will want to dive right in.

This was the above’s winning combination.

1/2 avocado

1 banana

handful of baby spinach

3 tbs chia seeds

1/2 raw zucchini

1 tsp honey

a fingernail sized piece ginger

Juice of 1/2 lemon

topped with coconut and almond milk

Wazz in a blender until smooth and serve in a bowl topped with homemade granola, strawberries and violas from the garden.

Remember you want it thick, it’s all about the fresh fruits and vegetables, so go easy on the milks!

Having some roasted chilled sweet veggies in your fridge for those rushed mornings are an absolute saviour and when you make it this easy for yourselves, it’s a lot less likely you’ll prepare something less rewarding to start the day.

Think smoothie combos like these, but also don’t be afraid to play round with flavours you love.

Pumpkin, banana, almond milk, cacao and oats.

Sweet potato, cinnamon, chia seeds, coconut milk and honey

Avocado, banana, mango and spinach with almond milk

Banana, zucchini, blueberry, cashew and milk

 

 

Fig season calls for a truely special breakfast...

Fig season calls for a truely special breakfast...

Super fast minestrone made with love

Super fast minestrone made with love

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